Smoked Salmon Dip with Bagel Chips

Category, , , DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
For the Dip:
 ¼ cup mayonnaise
 4 oz cream cheese
 1 tbsp capers, rinsed and drained
 1 shallot, diced
 2 tsp fresh lemon juice
 ¼ tsp wasabi powder
 4 oz thinly sliced smoked salmon, coarsely chopped, divided
 1 tbsp fresh parsley, checked and chopped
For the Bagel Chips:
 2 large everything bagels
 4 tbsp butter, melted
 3 tbsp olive oil
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp kosher salt
  tsp freshly ground pepper ( or more to taste)
Prepare the Dip:
1

In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon.

2

Process until smooth, about 20 seconds.

3

Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

4

Dip can be prepared 2-3 days and refrigerated until needed.

Prepare the Chips:
5

Preheat oven to 350 degrees.

6

Slice bagels into thin discs. In a small pot, melt butter with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom is coated with butter and oil.

7

Place bagel slices in the pan, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet.

8

In a small bowl, mix spices and sprinkle over bagel slices.

9

Bake for 5 Minutes. Flip slices. Bake for an additional 5 Minutes or until desired crispness is reached.

10

Cool and store in an airtight container for up to 5 days.

Ingredients

For the Dip:
 ¼ cup mayonnaise
 4 oz cream cheese
 1 tbsp capers, rinsed and drained
 1 shallot, diced
 2 tsp fresh lemon juice
 ¼ tsp wasabi powder
 4 oz thinly sliced smoked salmon, coarsely chopped, divided
 1 tbsp fresh parsley, checked and chopped
For the Bagel Chips:
 2 large everything bagels
 4 tbsp butter, melted
 3 tbsp olive oil
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp kosher salt
  tsp freshly ground pepper ( or more to taste)

Directions

Prepare the Dip:
1

In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon.

2

Process until smooth, about 20 seconds.

3

Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

4

Dip can be prepared 2-3 days and refrigerated until needed.

Prepare the Chips:
5

Preheat oven to 350 degrees.

6

Slice bagels into thin discs. In a small pot, melt butter with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom is coated with butter and oil.

7

Place bagel slices in the pan, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet.

8

In a small bowl, mix spices and sprinkle over bagel slices.

9

Bake for 5 Minutes. Flip slices. Bake for an additional 5 Minutes or until desired crispness is reached.

10

Cool and store in an airtight container for up to 5 days.

Smoked Salmon Dip with Bagel Chips

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